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    You are in: Home / Recipes / Vegetarian Shepherd's Pie Recipe
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    Vegetarian Shepherd's Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    bernrome's Note:

    This recipe comes from the book 'Living the G.I. Diet' by Rick Gallop. The original recipe calls for a cup of canned stewed tomatoes, but I substitute a cup of canned Italian style diced tomatoes.

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    Units: US | Metric


    1. 1
      Heat oil in nonstick skillet over medium heat. Add the onion, garlic, bulgur, oregano, and basil and cook until the onion is softened, about 5 minutes. Add the broth and tomatoes, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the bulgur is just tender, about 10 minutes.
    2. 2
      Preheat the oven to 400 degrees F.
    3. 3
      Meanwhile, pierce the potatoes all over with a fork. Place the potatoes in a small bowl with the water and microwave on high for 5 minutes. Let cool.
    4. 4
      Add the chickpeas, peas, and half each of the salt and pepper to the bulgur mixture and stir to combine. Scrape into an 8-inch casserole dish, smoothing the top.
    5. 5
      Thinly slice the potatoes and layer them, overlapping slightly, on top of the bulgur mixture. Sprinkle with the remaining salt and pepper and the parsley.
    6. 6
      Bake until the mixture is bubbly, about 20 minutes. Let cool slightly before serving.

    Ratings & Reviews:


    Nutritional Facts for Vegetarian Shepherd's Pie

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 412.7
    Calories from Fat 36
    Total Fat 4.1 g
    Saturated Fat 0.6 g
    Cholesterol 0.9 mg
    Sodium 1190.8 mg
    Total Carbohydrate 81.9 g
    Dietary Fiber 15.7 g
    Sugars 7.1 g
    Protein 15.4 g

    The following items or measurements are not included:

    vegetable broth

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